Jeff thinks we should talk the neighbors into letting us open the fence into our backyard... I mean, who needs to cut the grass when you could just let these guys go nuts and have a buffet?
Since we're getting back into the groove we wanted dinner tonight to be fun, different and of course, very enjoyable. Since I had plenty of time last week to catch up on new magazines, I found this recipe for a Thai Chicken Pizza and I just couldn't wait any longer to give it a go. The original recipe calls for prepared pizza dough, but I just made my favorite whole wheat dough recipe that really comes together without much effort. While it also did call for a 20 ounce piece of dough, the recipe we used makes about 16 ounces and we left it at that - it was still enough to easily stretch out to the requested size. Once we stretched the dough out, it went into a very hot oven to give the crust a chance to crisp up as it really only needs to go back in to melt the cheese. A Thai peanut sauce takes the place of pizza sauce in the recipe - it is a combination of creamy natural peanut butter, water, soy sauce, rice vinegar, fresh ginger and a clove of garlic. After the nutty crisp crust has been coated, a generous mixture of sautéed chunks of chicken breast, sweet red bell peppers and thin sliced green onions are scattered on top. A shower of shredded mozzarella cheese seals the deal and it slides back into the oven to finish cooking.
I loved how the salty peanut sauce off-set the mild toppings and was able to stand out under the cheese and with a crispy thin crust, we were in pizza heaven! I think you could take one or two more steps to dress it up even further - I think I'll try the leftovers with a small handful of chopped peanuts and maybe some thin slices of Thai basil on top!
Thai Chicken Pizza